Ricotta and spinach baby food

Ingredients

• Fresh spinach (cleaned)50 g
• Fresh cow's milk ricotta30 g
• Instant rice cream20 g
• Vegetable broth (salt-free)180 ml
• Extra virgin olive oil5 g

Allergens

Milk
May contain traces of: Celery.

Method

1. Thoroughly wash the spinach leaves under running water and remove the tough stems.
2. Steam the spinach for about 5-7 minutes until tender to preserve micronutrients.
3. Drain the spinach well and blend with an immersion blender until a smooth puree is obtained.
4. Heat the vegetable broth in a small saucepan to a temperature of about 60-70°C (avoid a rolling boil).
5. Slowly whisk the rice cream into the hot broth, stirring vigorously to prevent lumps.
6. Add the spinach puree to the rice cream and incorporate well.
7. Soften the ricotta with a spoon to make it creamy, then fold it into the baby food, mixing gently.
8. Finish with the raw extra virgin olive oil and check that the temperature is suitable for consumption (approx. 37°C).